This is a great Sunday brunch and an excellent way to use up the end of your Christmas Egg Nog.
For every cup of leftover eggnog, whisk in an additional whole egg. Add a pinch or three of cinnamon and a dash of nutmeg. Dip bread slices into the eggnog mixture & turn them over. Fry the soaked bread on both sides in melted butter over medium heat until the egg is cooked.
Serve with warm maple syrup or simply dusted with confectioner’s sugar. Add some bacon & a cup of fresh coffee.
